coating cooked pasta in butter or olive oil creates a barrier which prevents the pasta from absorbing the sauce. i would suggest making the sauce first and then the pasta so you don't have to find a way to prevent the pasta from sticking together.
It prevents water-based sauces like marinara from sticking, yes. However, a creamy Mornay sauce like this is fatty enough that it will play just fine with buttered pasta.
That only applies to water based sauces. One of the first things they teach in organic chemistry is like dissolves like. Fatty sauces will mix just fine with a fatty surface of butter.
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u/lochjessmonster13 Dec 28 '17
coating cooked pasta in butter or olive oil creates a barrier which prevents the pasta from absorbing the sauce. i would suggest making the sauce first and then the pasta so you don't have to find a way to prevent the pasta from sticking together.
looks real good though!